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- 4 boneless, skinless chicken thighs - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, cut into strips - 1 yellow bell pepper, cut into strips - 1 cup cherry tomatoes, halved - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish The main ingredients for this Mediterranean chicken and zucchini sheet pan dish bring vibrant colors and flavors. The chicken thighs are juicy and tender, while the zucchinis and peppers add crunch and sweetness. Cherry tomatoes pop with flavor, adding a lovely touch. For the seasoning, garlic, herbs, and spices create a robust flavor. Olive oil helps everything roast perfectly. The salt and pepper enhance all the natural tastes. You finish with fresh basil leaves for a bright, herbal note. You can find the full recipe that makes this dish a breeze to prepare. Each ingredient plays a vital role in creating a balanced and tasty meal. The combination of fresh veggies and seasoned chicken makes this sheet pan dinner a go-to for any night of the week. First, preheat your oven to 400°F (200°C). This step is key for even cooking. In a large bowl, mix together the olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. This marinade adds flavor to the chicken. Next, add the chicken thighs and coat them well. Let the chicken sit for about 15 minutes. This allows the meat to absorb all those tasty flavors. Now, grab a large sheet pan. Spread the sliced zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes evenly across the pan. Make sure they are well spaced for even roasting. Once the veggies are set, place the marinated chicken thighs right on top. Drizzle any leftover marinade over the vegetables. This extra touch enhances their flavor. Time to bake! Place the sheet pan in your preheated oven. Bake for 25-30 minutes. You’ll know it’s done when the chicken is fully cooked and the veggies are tender and slightly caramelized. Once out of the oven, let the dish rest for a few minutes. This helps the juices settle. Garnish with fresh basil leaves before serving. The basil brings a lovely freshness to this dish. You can find the full recipe in the earlier section. Enjoy your meal! To make the chicken truly shine, marinate it well. Mix the olive oil, garlic, herbs, and spices in a bowl. Add the chicken thighs and coat them fully. Let it sit for at least 15 minutes. This short wait allows the flavors to seep in. For roasting vegetables, cut them into uniform sizes. This helps them cook evenly. I love using zucchini, bell peppers, and cherry tomatoes. Toss them in olive oil, salt, and pepper. Layer them on the sheet pan before adding the chicken. This way, they absorb all that tasty chicken flavor as they cook. A heavy-duty sheet pan works best for this recipe. Look for one that can handle high heat. It should be large enough for the chicken and veggies without crowding. I recommend using parchment paper on the pan. It makes clean-up a breeze and prevents sticking. Just lay it down before adding your ingredients. You’ll appreciate this tip when it’s time to wash dishes. For a rustic feel, serve straight from the sheet pan. It adds charm and makes it easy to enjoy. You can also transfer the dish to a large platter. This makes it more festive for gatherings. A squeeze of fresh lemon juice adds brightness. Drizzle it on just before serving. It lifts the flavors and makes the dish pop. Fresh basil leaves are a great touch too. They add color and a burst of flavor. {{image_2}} You can switch up the veggies based on what’s in season. Try adding eggplant, asparagus, or even sweet potatoes. Each will give a new taste and texture. If you want to use a different protein, chicken thighs work great, but you can also use chicken breasts, turkey, or even shrimp. Just adjust the cooking time as needed. To spice things up, add fresh herbs like rosemary or parsley. These herbs brighten the dish and add depth. You can also sprinkle some chili flakes for a touch of heat. This small addition can change the whole vibe of your meal. Play around with these options to find your favorite mix. If you need a gluten-free meal, this dish is naturally gluten-free! Just check your spices for hidden gluten. For low-carb options, skip the zucchini and use cauliflower instead. If you want a vegetarian version, swap the chicken for chickpeas or tofu. These options keep the meal hearty and delicious. For the full recipe, check out the Mediterranean Chicken & Zucchini Delight. To store leftovers, let the dish cool down first. Place it in an airtight container. This keeps the meal fresh and safe to eat later. I recommend glass or BPA-free plastic containers. These options help maintain the taste and texture. For freezing, portion the meal in smaller containers. This makes it easier to thaw just what you need. Wrap each container tightly with plastic wrap, then foil. This prevents freezer burn. To thaw, place it in the fridge overnight. Reheat in the oven or microwave until hot. In the fridge, this dish lasts about 3 to 4 days. If you freeze it, it can stay fresh for up to 3 months. Always check for signs of spoilage before eating. What can I serve with Mediterranean Chicken & Zucchini Sheet Pan? You can serve this dish with rice or couscous. A fresh salad pairs well too. A side of crusty bread is perfect for soaking up the juices. Can I use other cuts of chicken for this recipe? Yes, you can use chicken breasts or drumsticks. Adjust the cooking time as needed. Breasts may cook faster, while drumsticks take longer. How do I know when the chicken is cooked through? Check the internal temperature with a meat thermometer. It should reach 165°F (75°C). The juices should run clear, not pink. Can I prep this meal in advance? Absolutely! You can marinate the chicken and chop the veggies the night before. Store them in the fridge until you're ready to cook. Can I replace zucchini with other vegetables? Yes, you can use bell peppers, carrots, or asparagus. Choose veggies that roast well. Just cut them evenly for even cooking. What can I use instead of olive oil? If you don’t have olive oil, use avocado oil or canola oil. Both will work well in the marinade and roasting. For the full recipe, check out the Mediterranean Chicken & Zucchini Delight. This blog post guides you through a simple yet tasty Mediterranean chicken and zucchini dish. You learned about key ingredients like chicken thighs, zucchinis, and colorful bell peppers. I shared easy steps for prep, cooking tips for flavor, and ideas for variations. You have options for storage and answers to common questions. In the end, cooking should be fun and adaptable. Feel free to make this recipe your own. Enjoy every bite!

Mediterranean Chicken & Zucchini Sheet Pan

Discover the flavors of Mediterranean Chicken & Zucchini Delight with this easy and delicious recipe! Perfectly marinated chicken thighs paired with vibrant zucchinis, bell peppers, and cherry tomatoes create a healthy meal you’ll love. In just 35 minutes, you can serve up a dish that bursts with flavor. Click through to get all the details and elevate your dinner tonight with this mouthwatering recipe!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium zucchinis, sliced into half-moons

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 cup cherry tomatoes, halved

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and pepper.

      Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let it sit for about 15 minutes to soak up the flavors.

        On a large sheet pan, spread out the sliced zucchini, red and yellow bell peppers, and cherry tomatoes.

          Place the marinated chicken thighs on top of the vegetables on the sheet pan.

            Drizzle any remaining marinade over the vegetables for added flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

                Once done, remove from the oven and let it rest for a few minutes.

                  Garnish with fresh basil leaves before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to a large serving platter. Drizzle with a bit of olive oil and a squeeze of fresh lemon juice for extra brightness.